Most Divine Triple Chocolate Pie Recipe

How to Make Most Divine Triple Chocolate Pie

1. **Chocolate Shell:**
2. Preheat oven to 400°F (200°C).
3. In a medium bowl, cut together 1/2 cup (1 stick) cold shortening, 1 1/2 cups all-purpose flour, and 1/4 teaspoon salt using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Stir in 1/2 cup unsweetened chocolate, grated.
5. Sprinkle 4-6 tablespoons ice water over the mixture, mixing lightly until the dough just comes together. Do not overmix.
6. Roll out the dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges.
7. Bake for 12-15 minutes, or until lightly golden.
8. Let the crust cool completely on a wire rack.
9. **Filling:**
10. In a medium saucepan, combine 1 envelope (1 tablespoon) unflavored gelatin, 1/4 cup granulated sugar, a pinch of salt, and 1 teaspoon instant coffee powder.
11. Whisk in 2 cups whole milk and 2 large egg yolks.
12. Add 4 ounces unsweetened chocolate, chopped.
13. Cook over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is slightly thickened (about 5-7 minutes). Do not boil.
14. Pour the mixture into a large bowl. Stir in 1 teaspoon vanilla extract.
15. Refrigerate until the mixture mounds slightly (about 1-2 hours).
16. In a clean bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until foamy.
17. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
18. In another clean bowl, beat 1 cup heavy cream until stiff peaks form.
19. Gently fold the cooled chocolate mixture into the meringue, then fold in the whipped cream.
20. Pour the filling into the cooled chocolate crust.
21. Refrigerate for at least 4 hours, or preferably overnight, until set.
22. **Topping:**
23. In a small bowl, beat 1 cup heavy cream until stiff peaks form.
24. Mound the whipped cream over the set pie.
25. Grate 2 ounces semi-sweet chocolate over the whipped cream.